jpo@nottingham.uk (Julian Onions) (09/26/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHUTNEY-RAW A "26 May 86" 1986 .RZ "CHUTNEY IN THE RAW" "An easy chutney with no cooking" This recipe filtered down to me through a grapevine of neighbours. You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. .IH "Makes several jars" .IG "1 lb" "stoneless dates" "500 g" .IG "1 lb" "apples" "500 g" .IG "1 lb" "sultanas" "500 g" .IG "1 lb" "brown sugar" "500 g" .IG "2\(12 cups" "vinegar" "600 ml" .IG "1 tsp" "salt" "5 ml" .IG "1 tsp" "cayenne pepper" "5 ml" .IG "1 Tbsp" "pickling spices," "15 ml" tied in a muslin bag .IG "small piece" "ginger" "10 g" .PH .SK 1 Mince the dates, apples and onions and place in a large pan. .SK 2 Add the sultanas and stir in the sugar. .SK 3 Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. .SK 4 Leave for 24 hours but stir occasionally (once every 4 hours or so). .SK 5 Remove the bag of spices and ginger. .SK 6 Bottle and store in a coolish place. .SK 7 Eat. .NX I sometimes use currents in place of the stoneless dates, in which case you don't need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling. .PP The beauty of this recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win! .SH RATING .I Difficulty: easy. .I Time: 25 minutes preparation, 24 hours standing time. .I Precision: approximate measurement OK, but don't go overboard with the vinegar. .WR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk